食品与发酵工业 >

2026 , Vol. 52 >Issue 1: 291 - 299

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042529

研究报告

真空冷冻干燥对茶坯特性及窨制茉莉花茶品质的影响

  • 张芬 ,
  • 陈家献 ,
  • 马进森 ,
  • 袁冬寅 ,
  • 于敬亚 ,
  • 欧淑琼 ,
  • 彭靖茹 ,
  • 张栩浩 ,
  • 谢大高 ,
  • 黄寿辉 ,
  • 温立香
展开
  • 1(广西壮族自治区亚热带作物研究所,广西 南宁,530001)
    2(广西亚热带水果加工工程技术研究中心,广西 南宁,530001)
    3(横州市茉莉花产业服务中心,广西 横州,530300)
    4(广西莉香茶业集团有限公司,广西 横州,530399)
第一作者:硕士,高级工程师(温立香高级工程师为通信作者,E-mail:864655377@qq.com)

收稿日期: 2025-02-26

  修回日期: 2025-05-21

  网络出版日期: 2026-01-22

基金资助

广西重点研发计划项目(桂科AB25069173);广西农业科学院基本科研业务专项(桂农科2121YT145);国家现代农业产业技术体系广西茶叶创新团队建设专项(nycytxgxcxtd-2024-18-07);科技先锋队“强农富民”、“六个一”专项行动(桂农科盟202506-2)

收起

Effects of vacuum freeze drying tea substrate on the characteristics and quality of jasmine scented-tea

  • ZHANG Fen ,
  • CHEN Jiaxian ,
  • MA Jinsen ,
  • YUAN Dongyin ,
  • YU Jingya ,
  • OU Shuqiong ,
  • PENG Jingru ,
  • ZHANG Xuhao ,
  • XIE Dagao ,
  • HUANG Shouhui ,
  • WEN Lixiang
Expand
  • 1(Guangxi Subtropical Crops Research Institute, Nanning 530001, China)
    2(Guangxi Subtropical Fruits Processing Research Center of Engineering Technology, Nanning 530001, China)
    3(Hengzhou Jasmine Industry Service Center, Hengzhou 530300, China)
    4(Guangxi Lixiang Tea Group Co.Ltd., Hengzhou 530399, China)

Received date: 2025-02-26

  Revised date: 2025-05-21

  Online published: 2026-01-22

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摘要

为探究不同含水量茶坯真空冷冻干燥后对其特性及窨制茉莉花茶品质的影响,该文分析了不同含水量(25%、40%、55%)茶坯经真空冷冻干燥处理后其外观色泽、微观结构、复水比、水浸出物浸出规律的变化及窨制茉莉花茶品质差异。结果表明:随着含水量增加,茶坯外观的明度L*、黄蓝色度b*值增大,红绿色度a*值减小,绿色变浅,黄色增加;茶叶表面褶皱、塌陷程度变小,孔隙变大。真空冷冻干燥能够增加茶坯的复水比、水浸率及冲泡初始阶段(沸水0～1 min、冷水0～0.5 h)的水浸出速度,且含水量越高,增加效果越明显;茶坯的水浸出率、水浸出速度与冲泡时间分别呈对数函数关系Y=Aln(X)+B、幂函数关系Y=aXb。25%含水量茶坯真空冷冻干燥后窨制的茉莉花茶感官审评分数最高,为89.90,品质最优。综上所述,真空冷冻干燥可以显著改变茶坯外观色泽和微观结构,提高茶坯的复水比、水浸出率,适宜含水量的茶坯经真空冷冻干燥处理后可以其提高窨制茉莉花茶的品质。

关键词： 真空冷冻干燥; 茶坯; 含水量; 微观结构; 水浸出物; 茉莉花茶

本文引用格式

张芬 , 陈家献 , 马进森 , 袁冬寅 , 于敬亚 , 欧淑琼 , 彭靖茹 , 张栩浩 , 谢大高 , 黄寿辉 , 温立香 . 真空冷冻干燥对茶坯特性及窨制茉莉花茶品质的影响[J]. 食品与发酵工业, 2026 , 52(1) : 291 -299 . DOI: 10.13995/j.cnki.11-1802/ts.042529

Abstract

To explore the effects of vacuum freeze-drying (VFD) tea substrate with different moisture contents on their characteristics and the quality of jasmine scented-tea, this paper analyzed the changes in appearance color, microstructure, rehydration ratio, leaching law of water extract of VFD tea substrate with different moisture contents (25%, 40%, 55%), as well as the quality differences of jasmine scented-tea.The results showed that as the moisture content of tea substrate increased, The lightness L* and yellow-blue chromaticity b* values of the appearance increased, while the red-green chromaticity a* value decreased, the green color became lighter, and the yellow color increased;The degree of wrinkles and collapses on leaf surface decreased, and the pores became larger;VFD can increase the rehydration ratio, water extraction rate and water extraction speed in the initial stage of brewing(0-1 min with boiling water,0-0.5 h with cold water) of tea substrate, the the higher moisture content, the increase became evident.The water extraction rate, water extraction speed of tea substrate were in logarithmic function relationship Y=Aln(X)+B and power function relationship Y=aXb with brewing time, respectively.The sensory evaluation score of jasmine tea scented by VFD tea substrate with 25% moisture content was the highest, which was 89.90, indicating the best quality.The research results indicated that VFD could significantly change the appearance color and microstructure of tea substrate, increase the rehydration ratio and water extraction rate, and improve the quality of jasmine tea scented by VFD tea substrate with suitable water content.

Key words： vacuum freeze-drying; tea substrate; moisture content; microstructure; water extract; jasmine tea

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